A perfect boozy hot coffee cocktail for the colder days ahead

There is no denying it any longer. Summer is definitely gone. Even with temperatures still mild for end September, chilly mornings and evenings calling for a coat, the shorter days, and the leaves turning to a glorious reddish gold are clear signs. Fall has arrived and it’s not long now that evenings will be spend next to a warming fire, a hot drink in hand.

In a couple of weeks’ time, that hot drink might well be a mulled wine or a hot apple cider punch. For the moment however, I prefer an invigorating, warming, and yes boozy coffee cocktail.

Coffee is a staple around the world, and adding a splash of alcohol to pack an extra punch is a popular way to enjoy a grown-up coffee.

With the cooler days arriving, treat yourself to this delicious boozy spiked Mexican Coffee.

Traditional Mexican coffee, also called Café de Olla, consists of ground coffee, cinnamon, and raw dark sugar. And instead of simply flavouring the coffee with the cinnamon once it’s brewed, the cinnamon is directly brewed with the ground coffee, which adds a delicious spicy flavour.

To turn a traditional coffee into a spiked coffee, all you need is adding some booze. Thus, to mix up a spiked Mexican Coffee, all you need is adding coffee liqueur and tequila to a freshly brewed Café de Olla.

Recipe: Spiked Mexican Coffee

Serves 1 large cup

180 ml freshly brewed coffee
30 ml coffee liqueur (use Mexican Kahlua for the most authentic taste)
15 ml tequila
whipped cream
ground cinnamon

In a coffee mug, add coffee liqueur and tequila. Pour in freshly brewed hot coffee. Stir to combine. Top with a generous scoop of whipped cream and sprinkle with ground cinnamon.